Dhum Chicken Biryani

Dhum Chicken Biryani

Marinade

·         ½ to ¾ kg Chicken pieces

·         3 tbsp Ginger Garlic Paste

·         2 – 3 tsp Chili Powder

·         2 tsp Coriander Powder

·         ½ tsp Turmeric

·         Juice of 1 lime

·         5 tsp curd

·         Salt to taste

Other ingredients:

·         10 Pepper Corns

·         10 Coves

·         ½ tsp Cardamom Seeds

·         1” Cinnamon Stick

·         3 Large Onion sliced

·         3 tomatoes sliced

·         Ginger garlic paste – 5 or 6 spoons

·         1 cup Oil

·         5 to 6 Chilies split into two

·         1 cup chopped Mint Leaves

·         4 cups Basmati Rice soaked for 30 minutes

Spices for boiling rice

·         3 Cardamoms

·         3 Cloves

·         2 Bay Leaves

·         1 Bay Flower or Biryani Flower

·         1 tbsp of Oil

·         Salt

Method:

1.      Marinade chicken with the given ingredients for at least 2 hrs. The flavor has to get into the chicken.

2.      In Large cooking vessel take thrice the amount of water of the rice and heat. When its just heated enough add the  ingredients mentioned in the  “spices for boiling rice”

3.      When the water is boiling add the rice . When the rice is cooked ¾ switch off and drain the excess warter. ( cooking time for basmathi rice is 7 minutes max)

4.      Now keep the completely drained rice a side.

5.      In a kadai. Heat oil.

6.      Add the pepper corns, Cardamom Seeds, Cinnamon Stick, Coves and then the Onions and green chilies.

7.      Fry the onion till golden brown,

8.      Add the Mint leaves and fry for two to 3 minutes.

9.      Add the ginger garlic paste and cook till the raw smell goes.

10.  Add the tomatoes and cook well.

11.  Now add the marinated chicken  and cook for about 5 minutes.

12.  At this stage if you feel you will need more spice you can add a spoon of chili powder and coriander powder.

13.  Add just enough water for the chicken to cook well.

14.  Adding curd during marinating will make the chicken tender.

15.  When chicken is half cooked , add enough salt. Remember to add enough salt keeping in mind the rice.

16.  When the chicken is fully cooked . it should be a semi gravy type.

17.  If you feel there is the gravy is very watery leave the chicken on flame for few more minutes.

18.  When its in a thick gravy state it should be the right stage to mix with the rice.

Rice Mixing method.

1.      Take a wide vessel. Or even a 5 liter cooker would do.

2.      Now add a layer of the gravy and few chicken pieces.

3.      A layer of the cooked rice.

4.      And sprinkle little lime juice . If necessary u can sprinkle colored water ( keseri powder + water)  or add saffron. This will jus give it a richer look.

5.      Now above the rice layer add another layer of gravy.

6.      Repeat the process till all the gravy and rice are used.

7.      Now close it with a thick plate.

Dhum Process :

1.      Once the container is closed with a thick plate, take some chapathi dough.

2.      Seal the sides of the vessel and the plate together through out. This will keep the vapor inside and allow the rice and gravy to set well.

3.      Now Place a Dosa tawa on the stove and heat.

4.      Place the briyani dhum vessel over the tawa. Keep the flame very low.

5.      Add little water on the tawa to keep the warmth on to the briyani vessel.

6.      This should be there on flame for 15 to 20 mins.

7.      Once the flame is put off leave it like that for about 10 minutes till the pressure inside subsidizes.

8.      Open and now mix well without breaking the rice particles.

9.      BRIYANI READY!!!!!!!!!!! J